Vegan Arancini prove that plant-based cooking can deliver all the indulgence and satisfaction of traditional Italian comfort food without compromising on flavor or texture. These golden, crispy rice balls capture the essence of Sicily’s beloved street snack while using clever plant-based ingredients to create the same creamy, cheesy interior and crunchy exterior that makes arancini so irresistible. The secret lies in creating an incredibly rich and creamy risotto base using nutritional yeast for that essential cheesy flavor, cashew cream for luxurious texture, and aromatic herbs that make each bite deeply satisfying. What makes these vegan arancini truly special is how they maintain the traditional Italian technique while proving that plant-based versions can be just as decadent and crave-worthy as the original. The crispy panko coating gives way to a molten, creamy center that’s studded with herbs and vegetables, creating a textural contrast that’s absolutely divine. Each bite delivers comfort food satisfaction while being completely plant-forward and wholesome. This recipe makes 16 to 18 arancini, serving 4 to 6 people as an appetizer or light meal, and represents the beautiful evolution of traditional recipes to meet modern dietary preferences without sacrificing any of the joy.
Ingredients
For the risotto base:
- 1 1/2 cups Arborio rice
- 4 cups warm vegetable broth
- 1/2 cup dry white wine
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 3 tablespoons olive oil
- 1/2 cup cashew cream (or thick coconut cream)
- 1/3 cup nutritional yeast
- 2 tablespoons fresh basil, chopped
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the coating:
- 1 cup all-purpose flour
- 1/4 cup ground flaxseed mixed with 6 tablespoons water (flax eggs)
- 2 cups panko breadcrumbs
- 1/2 cup nutritional yeast
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- Vegetable oil for frying
For the optional filling:
- 1/2 cup vegan mozzarella, cubed small
- 2 tablespoons sun-dried tomatoes, chopped
Creating the Perfect Vegan Risotto
Heat the olive oil in a large, heavy-bottomed pan over medium heat. Add the diced onion and cook for 5 minutes until translucent and slightly golden. Add the minced garlic and cook for another minute until fragrant. This aromatic base is crucial for developing deep flavor in your risotto.
Add the Arborio rice and stir constantly for 2 minutes until the grains are well coated with oil and slightly translucent around the edges. Pour in the white wine and stir until it’s mostly absorbed. Begin adding the warm vegetable broth one ladle at a time, stirring constantly and waiting for each addition to be absorbed before adding more. This process takes about 18 to 20 minutes and creates the creamy texture that makes great arancini.
Building Creamy Richness
When the rice is tender and creamy, stir in the cashew cream and nutritional yeast. The nutritional yeast provides that essential cheesy flavor while the cashew cream adds richness and helps bind everything together. Add the fresh herbs, salt, and pepper, stirring until everything is well combined. The risotto should be thick enough to hold its shape when cooled but still creamy and luxurious.
Cooling and Shaping
Spread the finished risotto on a large baking sheet and let it cool completely to room temperature, then refrigerate for at least 2 hours or overnight. The rice needs to be completely cold and firm to shape properly into balls. Cold risotto is much easier to handle and won’t fall apart during the coating process.
Forming Perfect Arancini
Prepare your flax eggs by mixing the ground flaxseed with water and letting it sit for 10 minutes until thick and gel-like. Set up your coating station with flour in one dish, flax eggs in another, and panko mixed with nutritional yeast, garlic powder, and salt in a third dish.
Using slightly damp hands, scoop about 2 tablespoons of cold risotto and form it into a ball. If adding filling, create a small well in the center, add a cube of vegan mozzarella or chopped sun-dried tomato, then seal the rice around it completely. Roll each ball until smooth and uniform.
The Triple Coating System
Roll each arancini ball first in flour, shaking off excess. Next, dip in the flax egg mixture, making sure it’s completely coated. Finally, roll in the seasoned panko mixture, pressing gently to help the coating adhere. The panko should form an even, thick coating that will become beautifully crispy when fried.
Achieving Golden Crispiness
Heat about 2 inches of vegetable oil in a heavy pot to 350 degrees Fahrenheit. Fry the arancini in small batches to avoid overcrowding, which would lower the oil temperature. Cook for 3 to 4 minutes, turning gently to brown evenly on all sides. They should be deep golden brown and crispy all over.
Draining and Serving
Transfer the fried arancini to a paper towel-lined plate to drain excess oil. Serve immediately while they’re hot and the centers are creamy. The contrast between the crispy exterior and the warm, creamy interior is what makes arancini so magical.
Sauce Accompaniments
Serve with warm marinara sauce for dipping, which complements the Italian flavors perfectly. A simple basil oil or vegan aioli also makes excellent accompaniments. For a more elegant presentation, drizzle with balsamic glaze and garnish with fresh basil leaves.
Make-Ahead Strategy
The risotto base can be made up to 2 days ahead and kept refrigerated. The shaped, uncoated arancini can be formed and frozen for up to 1 month – just coat and fry directly from frozen, adding a minute or two to the cooking time. This makes them perfect for entertaining since most of the work can be done in advance.
